Apple and Sour Cream Crumble Muffins
Ingredients
- 115g/4oz/1/2 cup castor (superfine)
- Sugar, plus 10ml/2 tsp for coating
- 5ml/1 tsp ground cinnamon
- 250g/9 oz/2 1/4 cups plain (all-purpose) flour
- 15ml/1 tbsp vegan butter, melted
- 2 vegan eggs, beaten
- 30 ml/2 tbsp vegan sour cream
- For the cinnamon crumble.. 30ml/2 tbsp plain (all-purpose) flour
- 45ml/3 tbsp demerara (raw) sugar
- 30ml/2 tbsp ground almonds or sunflower seeds crumbled
- Pinch of ground cinnamon
Preparation
Method.. 1.Preheat the oven to 190°C/375°F/Gas 5.Line the cups of a muffin tin (pan) with paper cases
To make the crumble, mix all the ingredients together in a bowl. Cut one apple into thin crescents, and toss in the crumble. Set aside
Dice the remaining apples. Sift 10ml/2 tsp sugar and cinnamon the top and set aside
Sift the flour, baking powder and sugar into a bowl. Stir in the melted butter, eggs and sour cream
Add the apples chunks and lightly fold into the batter
Fill the paper cases with the batter, then arrange the crumble-coated apple on top
Bake for 25 minutes until risen and golden. Cool on a wire rack
